INGREDIENTS

Completely clean each fish. (There is no need to scale the trout because the skin becomes crispy as it’s being cooked, just discard the skin upon serving and the trout meat remains moist.)

Lightly brush each fish with the olive oil on both sides and in the body cavity. Place lemon slices (a circle, not a wedge) inside each fish. This can also be substituted for onion slices. If you’re really daring: try both!

Salt and pepper the inside of the fish, to taste.

Spray the fish basket with a no-stick cooking spray before adding fish. Cook in a fish basket, on a barbeque, until the skin lightly flakes away from the body of the fish. Flip the basket after you’ve tested the fish on one side. The trout will cook faster if you keep the lid of the barbeque closed. Cooking temperatures of barbeques vary, keep an eye on your fish.

Remove the skin and serve. Be careful of the little tiny trout bones!

If your lake trout are small like we get here in Arizona (about 6 inches in body length after cleaning) then you might want to eat them during the day. Trout have a ton of teeny tiny bones so I prefer to eat them for lunch (sunlight) rather than for dinner (lantern light).